Description
It is easy to prepare homemade pickled serrano peppers, and the results are much better than store-bought versions.
Ingredients
Scale
- 1 pound of serrano peppers
- 1 cup distilled white vinegar or apple cider vinegar (5% acidity)
- 1/2 cup water
- 1 cup sugar
- 1 tsp sea salt
Instructions
- In a large pot, add water, vinegar, salt, and sugar, and let the mixture warm over low heat until the sugar dissolves.
- Remove from the heat and place the mixture aside to let it cool.
- Slice the serrano peppers into thin slices and pack them in hot, sterilized canning jars.
- Add your water, vinegar, salt, and sugar mixture into the jar until the peppers are submerged.
- Cover and put the jar in the refrigerator to cure for 2–3 days.
- After 3 days, your pickled peppers are ready to eat! Keep them in the refrigerator and consume them within 1 month.
- Prep Time: 15 minutes
- Pickling Time: 10 minutes
Nutrition
- Serving Size: 1lb
- Calories: 145kcal
- Sugar: 18.42g
- Sodium: 45mg
- Fat: 2g
- Carbohydrates: 30.39g
- Fiber: 16.8g
- Protein: 7.89g
- Cholesterol: 0mg